Sampangi Pitlay, is a traditional dish, which is similar to Sambhar and is made as a regular menu , with rice . The procedure to make the Pitlay , is similar to Sambhar , though some ingredients added are in additional to Sambhar . For this Pitlay, Chow chow , Potatoes , Brinjals , Snakegourd , Sabre beans, and Drumstick are used .
Any of the mentioned four or five vegatables , are used. Use of drumstick is a must though.
Ingredients
Ingredients
- Tuvar dal 1/4 of a cup
- Tamarind marble size
- Turmeric powder 1/2 teaspoon
- Salt 1 teaspoon
- Red Chili 4
- Urad Dal 1 teaspoon
- Black Pepper half a teaspoon
- Grated coconut half a cup
- Rice flour 1/2 teaspoon
- For seasoning
- Oil 2 teaspoons
- Mustard 1/2 teaspoon
- Urad Dal 1/2 teaspoon
- Asafoetida (Hing) 1/4 teaspoon
- Curry leaves few
Method
Method
- Soak the tamarind, in three cups of water . After 15 minutes , squeeze the tamarind and extract the juice.
- Cook the dal, till it becomes soft and tender .
- Chop the vegetables, chosen to medium size .
- Boil the tamarind water , adding , salt, turmeric powder and curry leaves .
- Add the chopped vegetables , measuring upto 2 cups .
- Cook in low heat, till the vegetables become soft .
- Meanwhile , shallow fry the black pepper , urad dal and red chilies , in a shallow pan. Fry till reddish brown, adding a teaspoon of oil .
- Add grated coconut too and stir . Grind them to smooth paste, in a food processor .
- Add the ground paste, to the boiling tamarind juice . Add Tuvar dal too . Mix well .
- Cook in low heat of two to three minutes . mix a little water to rice flour , and add to the boiling Pitlay. Stir and cook for a minute .
- Season with mustard , hing and urad dal . Garnish with curry leaves .
